Chicken Enchiladas (red sauce)

1 1/4 pounds boneless skinless chicken breast
1 Tbsp olive oil
2 large red onions, chopped
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
1 (15 oz) can tomato sauce
1 cup water
2 cups shredded Monterey Jack or mild Cheddar Cheese
1/3 cup chopped fresh cilantro
1/4 cup chopped jalapenos
12 (6 in) whole wheat tortilas

1) Heat oil in pot over medium heat until simmering before adding onions. Cook until golden, about 5 minutes. Stir in the chicken strips and coat with the garlic, chili powder, cumin, coriander, sugar, and 1 tsp salt. Cook until fragrant, about one minute. Add the tomato sauce and water and gently simmer the chicken in the sauce until it is cooked through, 8 to 10 minutes. Strain the sauce, transfer the meat to a bowl and mix with 1 cup of the cheese, the cilantro, and jalapenos.
2) Adjust an oven rack to the middle position and heat the oven to 350 degrees.
3) Spread 3/4 cup sauce in the bottom of a 13x9-in baking dish. Microwave 6 tortillas on a plate on high power until soft, about 1 minute. Spread 1/3 cup chicken mixture down the center of a tortilla, roll the tortilla tightly and set in the baking dish seam side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the enchiladas, sprinkle cheese evenly, cover tightly with aluminum foil, and bake until heated through, 20 to 25 mins. Remove the foil and continue baking until the cheese browns slightly, 5 to 10 mins.
4) Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user JSENDER.